Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel

In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds pow...

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Bibliographic Details
Main Authors: Georgiana Horincar (Author), Elena Enachi (Author), Vasilica Barbu (Author), Doina Georgeta Andronoiu (Author), Gabriela Râpeanu (Author), Nicoleta Stănciuc (Author), Iuliana Aprodu (Author)
Format: Book
Published: MDPI AG, 2020-04-01T00:00:00Z.
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3rd Floor Main Library

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